RECIPE OF THE MONTH BY REBECCA KEANE

As we enter Spring, we now have the opportunity to spend more time outside.  The weather is improving, and the days are getting longer. There is plenty of research that proves being in nature has huge benefits to our long and short term mental and physical well being.

If you’re into gardening and growing your own produce, then Spring has a lovely variety of seasonal foods like; artichoke, beetroot, bell peppers, carrots, chicory, cucumbers, leeks, parsnips, purple sprouting broccoli, radishes, rhubarb, salsify, spring onions, swede, sweet potato and watercress.

Wild garlic comes into season late March to April and what’s great is you can go foraging for it too. It’s part of the allium family that includes garlic, onions, shallots and leeks.

Throughout history garlic’s main use was for medicinal purposes. Health benefits include anti-fungal, antiviral, anti-inflammatory antimicrobial properties. These are caused by the sulphur compounds when the garlic is crushed, chopped, or chewed. 

It works amazingly with fish, stews, and pasta. I enjoy making homemade pesto with a green leafy vegetable. For this one I used kale, but you can also use cavolo nero or spinach.